- English | Native
Vijay Singh Mehra
Haldwani
Summary
Professional with more than 9 year of experience in Western Cuisine ,Indian Cuisine and Basic of chinese cuisine. I have been primarily responsible for food production area. Looking for work in a dynamic organization where i can contribute to driving more business and get a opportunity to grow my career as well as the organization.
Overview
15
15
years of professional experience
1
1
Certification
Work History
CHEF DE PARTIE
Timber tales luxury resort
01.2025 - Current
- Doing food trials of the menu’s at daily bases to set an standard’s.
- Ensure to take feedback of the food from the guest and F&B department.
- Checks periodically expiry dates and proper storage of food items in the section.
CHEF DE PARTIE
NOORMAHAL PALACE incredible indian palace hotel
11.2020 - 09.2024
- Incharge of managing and training of the section.
- Co-ordinate with the Sous chef for new menu planning and trials.
- Ensure the food comes out on time from the section’s after receiving the K.O.T.
- Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
- Ensure Full awareness of all menu items, their recipes, methods of production, and presentation standards.
DEMI CHEF DE PARTIE
Hyatt Regency
06.2010 - 09.2020
- Follow proper food handling, storage, and preparation techniques.
- Maintain a climate of smooth and friendly cooperation.
- Take and give proper handover to Commis and CDP for smooth operation.
- Ensure and follow the proper HACCP regulation and CCP’s for it.
COMMIS
Carnival Cruise Line
01.2016 - 01.2018
- Responsible for handling kitchen operations.
- Work with all the kitchen personnel in a cooperative, productive and effective manner.
- Make sure the quality of the food and plating as per S.O.P.
- Checking of all the healthy and safety regulations with-in the kitchen Areas.
- Ensuring F.I.F.O and L.I.F.O for smooth operation.
COMMIS ,DEMI CHEF DE PARTIE
Ananda in the Himalayas
07.2014 - 07.2016
- Ensure Misc-en-place is ready and up to standard before the start of the service.
- Coordinate with other chefs and cooks to complete dishes.
- Ensure personal hygiene and cleaning of the counter and food prep area.
- Ensure pickup of daily store at appropriate time.
- Proper labelling and tagging of prepared food items and keep them in the right temperature.
Education
BACHELOR IN HOTEL MANAGEMENT - undefined
Amrapali University
Haldwani, Uttarakhand01.2014
SENIOR SECONDARY SCHOOL - undefined
Government Inter college
Nainital, India01.2011
Skills
- Teamwork
- Problem solving
- Customer service
- Leadership
- Quick thinker and effective decision making
Accomplishments
- Best Employee of the Month while working with cruise line .
- Best Trainee Award while doing industrial training .
Certification
- Certificate of Elementary First Aid, Personal Survival Techniques , Fire Prevention And Fire Fighting , Personal Safety And Social Responsibilities.
- Crowd Management course (Certificate).
- Appreciation Certificate on participation in Gourmet Club held in Institute .
- Best trainee certificate while doing industrial training.
LANGUAGES
- Hindi | Native
- Spanish | Elementary
Timeline
CHEF DE PARTIE
Timber tales luxury resort
01.2025 - Current
CHEF DE PARTIE
NOORMAHAL PALACE incredible indian palace hotel
11.2020 - 09.2024
COMMIS
Carnival Cruise Line
01.2016 - 01.2018
COMMIS ,DEMI CHEF DE PARTIE
Ananda in the Himalayas
07.2014 - 07.2016
DEMI CHEF DE PARTIE
Hyatt Regency
06.2010 - 09.2020
BACHELOR IN HOTEL MANAGEMENT - undefined
Amrapali University
SENIOR SECONDARY SCHOOL - undefined
Government Inter college